23 December, 2007
Pie Crust RecipesTags: basic, pastry, pie
Haven’t had a chance to try this recipe. It’s in a cookbook that I’m giving away, so I thought I’d save it here. According to the book, “This dough rolls easily and will take a lot of handling and still make a flaky crust.” I’ve never seen a recipe for pie dough that calls for an egg or vinegar.
3 c flour
1 t salt
1 c (8oz) lard
1 T vinegar
5 T water (or milk for a more golden crust)
Mix flour, salt, and lard together in a bowl, cutting in the lard with a pastry blender until you produce a crumbly texture like that of uncooked oatmeal.
In another bowl, mix vinegar, water (or milk) and egg with a rotary beater. Then blend into the flour-lard mixture a little at a time. Blend well.
Divide the dough into 4 equal pieces, enough for two double-crusted 9-inch pies. Refrigerate or freeze until needed.
Here’s another — it doesn’t use lard. And you can make it savory by omitting the sugar, and adding thyme. (Actually, there’s so little sugar, that I usually toss it in even for a savory crust.) I’ve also added grated lemon peel — it makes a great addition to a blackberry pie.
2 c flour (10 ounces by weight)
¼ t salt
¼ t sugar
1½ sticks of frozen butter, chopped into 1″ cubes
1 T crisco
1/3rd cup ice water
Put the flour, the sugar and the salt in your food processor bowl, and pulse a couple times. Add the butter and the crisco, and pulse 10 times. Add the water and pulse 10 times more. The dough should be crumbly but will stick together if you squeeze a small handful.
Put it all in a ziplock, and form into a round patty. Put in the fridge for at least half an hour, or longer if you can afford to. (You can use it right away if you must.)
Rolled out, it makes more than enough for a large pie.